Method

• 1

  Quarter the fresh tomatoes and roughly chop the slow roast tomatoes. Put together in a bowl.

• 2

  Heat the oil in a small pan, add the onion and fry slowly until very soft and just beginning to brown. Stir in the paprika and cook for another minute. Remove from the heat and drizzle in the balsamic vinegar.

• 3

  Stir this mixture into the tomatoes and add the chickpeas. Season with salt and pepper.

• 4

  Warm the pitta bread and open up to form a pocket. Pile the salad into the bread and top with a dollop of yoghurt and scatter with coriander leaves.